I love sweets!

Dear Chitra Madam,
Just finished preparing Jewish Burfi. Came out very well. Thank you so much for the recipe.
Meenakshi Rajan

Dear Meenakshi,
Thanks for the feedback.
I personaly feel J B is more like milk toffee than a burfi ! Don't you think so?
Love,
Chithra.

Dear Chitra Madam,
Even I feel the same way. Today we had some guest for Lunch. They all liked it very much. The name 'Jewish Burfi' itself is good. They just wanted to know whether you have published any book. Please let me know about it. Once again Thank you so much.
Meenakshi Rajan

Dear Meenakshi,
No books, no plans !
Anybody who wants my recipes has to join I L !
Love,
Chithra.

Originally Posted by Chitvish

Fresh carrots, finely grated - ½ kg

Ghee 4 tbsp + 1 tbsp

Sugar 3/4 cup sugar

Sweetened khoa 200 gm

Chopped cashew 2 tbsp

Cardamom pdr 1 tsp

In a saucepan, heat ghee.

Add grated carrots & cover.

Cook first on a medium & then on a low fire till soft.

Open, add grated khoa & sugar.

Mix well & cook till moisture evaporates.

Add cardamom powder & cashewnuts fried in 1 tbsp ghee.

...
Hello Madam,
Is there any quicker version of Carrot halwa.May be something like pressure cooker method.?..I have condensed milk with me .May be with that.Pl let me know.
Thankyou

Dear Ramya,
May be you can try the above recipe with half a tin of condensed milk & no sugar.
I do not have any quicker version.
Love,
Chithra.

This sweet is specially prepared as an offering for Satyanarayana Puja.

Chiroti rava - 1 cup

Thinly sliced bananas - 1 cup

Ghee - 1 cup

Sugar - 1 cup

Milk - 2 cups

Keep the milk, ready, boiling.

The entire cooking is best done on a low fire.

Heat the ghee in a kadai.

Roast the rava till the colour changes & the rava is well fried.

Add the bananas & fry lightly.

Now add sugar & Mix well.

Add the milk, gradually, stirring well continuously.

Cook on a low fire till all ingredients blend to a mass.

Because he dispelled the limitations on my imagination for the use of OATS.
The most important nutritional advantages of oats are
The soluble fiber and the GLA (gamma linoleic acid)
and
It helps lower cholesterol levels in the blood.

Any oats can be used. I tried with jaggery. One can try with sugar, equally successfully !

Oats - 1 cup

Ghee - 3 tbsp

Ghee - 3 tbsp

Jaggery grated - 1 cup ( or a little more to taste)

Cardamom powder - 1 tsp ( or nutmeg powder or cinnamon powder)

Chopped nuts - to garnish

In a kadai, heat ghee & fry oats to a pink colour, on a medium flame.

Keep 2 cups of hot water ready.

Add , simmering the flame, to prevent splashing.

Cook on a low fire till it thickens.

Now add grated jaggery & continue to cook.

Stir regularly till it becomes a thick mass, ready to leave the sides of the vessel.

Add cardam pdr & remove.

Garnish with chopped nuts.

Best served hot.

I took this dish to Cheeniya's house for his birthday & his daughter asked me if it was Akkaravadisal ! It is too good !!
Again, I dedicate this to Cheeniya, as I have done the other oats dishes !!

Oats - ½ cup

Milk - 2 cups

Sugar - 1 cup

Ghee - ¼ cup

Cornflour - 2 tbsp ( mixed with ¼ cup milk)

Cardamom powder - 1 tsp

Cashews & raisins - 2 tbsp, each

In a kadai, heat ghee.

Roast cashew & raisin & remove.

Add oats & fry till colour changes.

Boil milk in the meanwhile & add.

Add sugar & go on cooking.

When it starts thickening add cornflour-milk mixture.

Stir well & simmer to boil, till it thickens.

Add cardamom powder & garnish with roasted cashews & raisins.

Best served hot.

Very good at room temperature also.

Chithra
Tried the oats halwa. came out great. Can you post the recipe for Ennai Manga?
I tasted it in an Iyengar family, was very delicious

thanks